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When You Shoot A Deer Research Paper

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After you shoot a deer and you know it's dead, it’s really good to know how to gut it and dress it. This paper will show you how to do all that stuff including what kind of knives and skinners to use.
First off, you lay the deer on its back. You have to spread the legs apart and dislocate the hip joints if you have to. Then, after you spread the legs apart, you take your knife and start at the butt. You stick your knife in the butt and cut upwards. Do that until you hit the breast bone. The breast bone is usually made up of cartilage and it has a round knob towards the end underneath the neck. Then you take your knife or hatchet and hit the pelvis bone to make the guts from catching on it and tearing them apart. Once you have the belly cut …show more content…

Never waste any part of the deer. Get as much as you can from it. When you cut the front legs, it's really easy because they are free floating. That means that there are no joints or anything holding it together. So, cut those off and then cut the inner loins out. Which is the inner muscle of the lower back in the deer. Those are the most tender and sweetest part of the deer. The reason for that is because that's what gives the deer the ability to jump high and all the blood rushes to that spot when it's being used. Then you cut the back legs. Those are going to be a little harder to cut off because they have joints attached to the hip. So you will need to pop that out. Once you are done with both legs, cut off the back straps. That is also another great part of the deer. You start about the front shoulder or higher and cut to the rib bone. Cut as far as you can down the deer's back. Once that is all done, you can cut the neck meat out and put it in a stew. But I wouldn't recommend it because that's where all the estrous and testosterone build up and it doesn't taste very good. Next is the rib meat. You can cut off the ribs and save whatever you can from it but there isn't very much meat in that area. You can make whatever you want from all the meat that you get from the legs, inner loins, backstraps, and neck

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